WILD HARE WEEKLY SUMMER#18/18

I’m staring down such a huge week at the farm. Not only is this our final week of the Summer CSA, I’m feeling extra pensive, because a year ago this week, Mark and signed papers and wired funds to purchase the farm. It took every penny we could pinch together, but it was a price that we were somehow brave enough to pay for a chance at doing the work that we love for (and with) the people who give it meaning. It has taken me forever to write the newsletter, because I keep pacing the fields instead, thinking of who we are and who we have become as a farm. Not a day goes by that I am not overwhelmed by this piece of land and its capacity to simultaneously delight, frustrate, terrify yet sustain us. But when I think of the people who these acres continue to bring together, it always gets me going. Mark and I often muse that we don’t know what we did in life to be so lucky as to have the people come into our lives that have, but here I am today, feeling in awe you all—my great extended farm family here at Wild Hare—our crew, our CSA, our market shoppers, our chefs, our neighbors and our wonderful (legal) family who are the reason we put on our boots and show up each day to work hard and love harder. Thank you so much for your support and letting us grow here for you, this season and beyond. We are so grateful to be your farmers and friends.

Best,

Katie & Mark

PS: I’m sending you all off into the Fall season with some of my favorite weeknight recipes below for all of that awesome celery and those carrot tops. So, be sure to check those out. And, if you’re hoping to sign up for your Fall CSA, what are you waiting for? This crazy crew pulled in the first 6 bins of Winter Squash to cure in the greenhouses last week and we’d love to send some of it home with you to enjoy over the next few months.

WILD HARE WEEKLY SUMMER#17/18

With the Autumn Equinox at hand, and only two pickups left for the Summer CSA, we couldn’t ask for a more natural transition into Fall. Cherish weeks like this one—when we have one last chance to bake Zucchini Bread, or treat ourselves to a little tomato salad for lunch, but still have every good reason to make a pot of warm soup…YEAH! I know that it won’t last, so I feel pretty smug when I get to choose between sweet and juicy Flavor King Pluots and new crop Apples at snacktime. Many of you students and teachers are settling back into the classroom (double YEAH!). Even our crew members, many of whom are college students, part-time teachers and parents are shifting back into the fall routines. I almost forgot to pack Hazel’s lunch this morning, which proved to be a good thing—that lucky ducky left home with the brightest box of rainbow carrots and crisp little red radishes from our morning field walk. And guess what, you too can too!